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Spicy Eggplant with Caramelized Onions

Total Time: 60 MIN Makes: 15 Appetizers
Prep Time: 20 MIN Cook Time: 40 MIN

Sauteed eggplant takes center stage in this crispy appetizer that also features feta, red peppers and caramelized onions.

  • 3 teaspoons olive oil, divided
  • 1 tablespoons julienne-cut onions, for garnish
  • 1/2 teaspoon minced garlic
  • 1 2/3 cup peeled 1/2 inch cubed eggplant
  • 2 tablespoons medium diced red bell peppers
  • 3 tablespoons salsa
  • 1/4 cup coarsely chopped, firmly packed fresh spinach
  • 1 tablespoon julienne-cut sun-dried tomatoes
  • 2 tablespoons reduced fat feta cheese
  • 1 package (15 count) Athens® Mini Phyllo Shells


In a small skillet, heat 1 teaspoon of oil over medium heat and slowly saute onions until fully caramelized and dark brown about 5 minutes. Remove onions and set aside.
Heat 2 teaspoons of oil, add garlic and saute for 1-2 minutes. Add eggplant and saute for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat.
Add spinach, tomatoes and cheese. Mix lightly. Spoon 1 rounded teaspoon of filling into each Phyllo shell. Garnish with the caramelized onion. Heat in preheated 350°F oven for 5 minutes. Serve warm.